West Vermonter Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp. vegetable oil6 skinless chicken thighs (bone-in is fine)1 cup chopped onion4 cups peeled and cubed butternut squash *4 cloves garlic, crushed or minced1 tsp. freshly ground black pepper1/2 tsp. salt1 tsp. ground coriander1 tsp. cumin1/2 tsp. red pepper flakes (more if you're brave!)1 cup water2 cups low sodium chicken broth1/3 cup peanut butter (all natural, no sugar added is best)2 cups stemmed and chopped fresh kale* I always peel and cube a whole squash, because it's far less expensive that way. It does take patience and a lot of muscle though, so if you prefer, buy 2 packages of the pre-cut squash. HALF those chunks though before using them.
1.) Heat the oil in a large, heavy soup pot or dutch oven over medium-high heat. Add the chicken and cook until completely browned, about 5-7 minutes.
2.) Remove the cooked chicken and set aside (I wrap it in some foil for quick clean-up)
3.) Add the onion, squash, garlic, and all spices to the pot. Cook until the onions soften, about 5 minutes.
4.) Stir in the water, broth, and peanut butter until the PB is smoothly integrated. Return the chicken to the pot. Top the stew with the chopped kale, cover and simmer until squash is thoroughly cooked, about 15 minutes.
This makes about 6 servings. Serve as-is with some crusty bread, or over whole wheat couscous or brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user BTVMADS.
2.) Remove the cooked chicken and set aside (I wrap it in some foil for quick clean-up)
3.) Add the onion, squash, garlic, and all spices to the pot. Cook until the onions soften, about 5 minutes.
4.) Stir in the water, broth, and peanut butter until the PB is smoothly integrated. Return the chicken to the pot. Top the stew with the chopped kale, cover and simmer until squash is thoroughly cooked, about 15 minutes.
This makes about 6 servings. Serve as-is with some crusty bread, or over whole wheat couscous or brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 266.0
- Total Fat: 11.8 g
- Cholesterol: 57.3 mg
- Sodium: 521.3 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 6.3 g
- Protein: 20.6 g
Member Reviews
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PICKIE98
You had me until the squash,, I would trade parsnips or spuds for that, no red pepper,, but any stew is great, this sounds warming in our subzero temps now! - 1/3/10
Reply from BTVMADS (1/3/10)
This recipe originally calls for potatoes, so making that switch would be fine. If you like sweet potatoes, those would be a great trade too! I'm not sure how parsnips would go with the peanut butter....